Dry brewing yeast Voss - 11g

Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.

Brewing properties:

In Lallemand’s Standard Conditions Wort at 20°C LalBrew Voss yeast exhibits:

• Fermentation that is completed in:
  2 days at 40°C (104°F)
  3-4 days at 30°C (86°F)
  5-7 days at 25°C (77°F)
• Medium to high attenuation and very high flocculation.
• Neutral flavor profile across the temperature range with notes of orange and citrus.
• The optimal temperature range for LalBrew® Voss yeast when producing traditional styles is 35-40°C.

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

Dosage:

• 50 g/hl to 100 g/hl

Pitching instructions:

Our research suggests that pitching LalBrew Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.

Storage – store in cool and dry conditions.